Effects of fermentation time on the bioactive constituents of Kinema, a traditional fermented food of Nepal-Reference-Cited by-同舟云学术

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Effects of fermentation time on the bioactive constituents of Kinema, a traditional fermented food of Nepal

Published:2023-04 Issue:4 Volume:9 Page:e14727
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Katuwal Nirat^ORCID,Raya Bibek,Dangol Roshan,Adhikari Basanta Raj,KC Yadav^ORCID,Upadhyay Atul

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference37 articles.

1. Metagenomic insights into the taxonomic and functional features of kinema, a traditional fermented soybean product of Sikkim Himalaya;Kumar;Front. Microbiol.,2019

2. Traditional Fermented Food of Nepal and Their Nutritional and Nutraceutical Potential;Khadka,2020

3. Metagenomic-metabolomic mining of kinema, a naturally fermented soybean food of the eastern Himalayas;Kharnaior;Front. Microbiol.,2022

4. Production of bioactive hydrolysate using protease, Β-glucosidase and Α-amylase of Bacillus spp. isolated from kinema;Rai;Bioresour. Technol.,2017

5. Phenolic composition and antioxidant activities of soybean (Glycine max (L.) Merr.) plant during growth cycle;Peiretti;Agronomy,2019

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unveiling kinema: blending tradition and science in the Himalayan fermented soya delicacy;Journal of Ethnic Foods;2024-09-02

2. Fermented soybean foods and diabetes;Journal of Diabetes Investigation;2023-10-06

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